Taste the Difference
Take the Taste Challenge, ask for samples of meats you use and we guarantee you will taste the difference in our products. Our methods are a mix of the old tried and tested ways mixed with modern butchery skills giving a product suited to today's market place
An extensive range of English Pork meat based sausages are now available with no emusified rind or frozen meat. We have the added option of developing a sausage to suit a clients needs. The addition of a tasting and development facility enables us to offer this option.
Fresh English Beef, Lamb and Pork are used for all catering orders all of which are sourced locally with full traceability. Giving you the opportunity to give your customers A true Farm to Fork experience.
The taste and quality is noticeably different from imported meat and is a good marketing tool for your business.
Take the Taste Challenge, ask for samples of meats you use and we guarantee you will taste the difference in our products. Our methods are a mix of the old tried and tested ways mixed with modern butchery skills giving a product suited to today's market placeAn extensive range of English Pork meat based sausages are now available with no emusified rind or frozen meat. We have the added option of developing a sausage to suit a clients needs. The addition of a tasting and development facility enables us to offer this option.
Fresh English Beef, Lamb and Pork are used for all catering orders all of which are sourced locally with full traceability. Giving you the opportunity to give your customers A true Farm to Fork experience.
The taste and quality is noticeably different from imported meat and is a good marketing tool for your business.
Local Produce
All purchases come from approved suppliers who we visit regularly to firstly maintain the quality that we and our customers require as well as developing an ongoing working relationship.
We mature our meat to improve quality, the beef is kept for at least 3 weeks to develop its flavour, lambs are kept for one week as are sides of pork to improve flavour and tenderness.
Along with the traditional cuts that are available we are also able to offer the facility to cut meat to your own requirements be that seam butchery, boning, stuffing or marinating. All butchery procedures are carried out by qualified staff.
All purchases come from approved suppliers who we visit regularly to firstly maintain the quality that we and our customers require as well as developing an ongoing working relationship.
We mature our meat to improve quality, the beef is kept for at least 3 weeks to develop its flavour, lambs are kept for one week as are sides of pork to improve flavour and tenderness.Along with the traditional cuts that are available we are also able to offer the facility to cut meat to your own requirements be that seam butchery, boning, stuffing or marinating. All butchery procedures are carried out by qualified staff.
For catering and supplies of our fine meats, please contact us
Farmhouse Meats Ltd 01604 587220
Farmhouse Meats Ltd 01604 587220